Coconut Rice Pudding Recipe
A rich and creamy Coconut Rice Pudding made with a blend of short-grain rice, whole milk, coconut milk, sweetened condensed milk, and cinnamon. This comforting dessert can be served warm or chilled, garnished with toasted coconut for an extra layer of flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Rice and Milk Mixture
- 1 cup short-grain white rice, or medium-grain
- 1 ½ cups whole milk
- 1 (13.25 oz) can coconut milk
Sweeteners and Flavors
- 1 cup sweetened condensed milk
- ⅓ cup heavy cream
- 1 teaspoon cinnamon
- ⅓ cup golden raisins (optional)
Coconut Garnishes
- ½ cup sweetened shredded coconut (optional)
- Toasted shredded coconut (optional garnish)
Instructions
- Bring Rice and Milk to Boil: In a large pot over medium-high heat, combine the rice, whole milk, and coconut milk. Bring the mixture to a steady boil, ensuring the milk doesn’t scorch on the bottom.
- Simmer the Rice: Once boiling, reduce the heat to low and cover the pot with a lid. Cook the rice gently for 14 to 16 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the rice grains are tender and fully cooked.
- Add Sweeteners and Spices: Stir in the sweetened condensed milk, heavy cream, cinnamon, and golden raisins if using. Continue cooking on low heat, stirring frequently, until the pudding thickens and becomes creamy, which should take approximately 12 minutes.
- Finish with Coconut: Remove the pot from the heat and fold in the shredded coconut, adding a chewy texture and enhanced coconut flavor. Allow the pudding to cool slightly if serving warm, or let it cool completely and refrigerate to serve chilled.
- Garnish and Serve: Before serving, sprinkle toasted shredded coconut on top for a toasted aroma and a crispy finish. Enjoy your delicious coconut rice pudding warm or cold.
Notes
- Use short-grain or medium-grain rice for best texture; avoid long-grain rice as it is less creamy.
- Stir occasionally to prevent the pudding from sticking and burning on the pot’s bottom.
- Golden raisins add a nice sweetness and texture but can be omitted for a simpler version.
- For a richer pudding, heavy cream is essential; you may substitute with coconut cream for a dairy-free version.
- To toast shredded coconut, simply dry-toast it in a skillet over medium heat until golden and fragrant.
- The pudding can be served warm right after cooking or chilled for a refreshing cold dessert.
Keywords: coconut rice pudding, creamy rice pudding, coconut milk dessert, sweet rice pudding, Caribbean dessert
Find it online: https://tastemadebyclara.com/coconut-rice-pudding-recipe/
